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–+ servings
This festive appetizer is a vegan take on meaty and cheesy stuffed mushrooms, and is sure to impress at any Christmas party
A vegan cheese, bacon, and apple stuffed mushroom being served at a Christmas party
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Cook Time45 mins
Prep Time10 mins
Servings4 people

Ingredients

  • 2 tbsp vegetable oil
  • 100 g vegan bacon rashers, diced
  • 1/2 JAZZ apple, finely diced
  • 4 vegan sausages
  • 50 g shredded vegan cheese
  • 60 g grated vegan parmesan (save half for topping)
  • 1-2 tbsp unsweetened plant milk (optional)
  • Salt and pepper to taste
  • 300 g Portabellini mushrooms

Instructions

  • Preheat the oven to 180 C/gas 4. If using frozen sausages, thaw them first, and if they are in casings, peel these off before using.
  • Heat the oil on a medium heat in a large frying pan, and once hot, cook the bacon pieces for 3-4minutes until crispy. Add the diced apple and cook for another 4-5 minutes until softened.
  • Crumble in the sausages and add the shredded vegan cheese and half of the vegan parmesan. Stir everything together until the cheese has melted, adding 1-2 tbsp plant milk if the mixture seems too thick. Set this aside and prepare the mushrooms.
  • Clean the mushrooms and remove the stems. Add a spoonful of the sausage mix (about 1 tbsp) to each mushroom and arrange them on a baking tray with the filling side facing up. Sprinkle the tops with the remaining vegan parmesan and bake for 30-45 minutes until the mushrooms are cooked through and piping hot. Serve immediately.